Mustardy Beef Tenderloin On Greens

Total Time: 1 hr 30 mins Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 3 tablespoons dijon mustard
• 2 teaspoons olive oil
• 2 teaspoons black peppercorns, cracked
• 2 teaspoons fresh tarragon or 1/2 teaspoon dried tarragon
• 1 teaspoon kosher salt
• 1 (2 -3 lb) beef tenderloin
• 1/4 cup balsamic vinegar
• 8 cups mixed baby greens
• 1/4 cup fresh tarragon leaves

Recipe

• 1 in small bowl stir together 1 tablespoons of the mustard, the olive oil, peppercorns, the 2 teaspoons fresh tarragon and the salt.
• 2 spread mixture over the top and sides of the meat. let stand for 15 minutes at room temperature or refrigerate up to 4 hours.
• 3 preheat oven to 425 degrees and place meat on a rack of a shallow roasting pan.
• 4 roast, uncovered, for 30-45 minutes or until meat thermometer registers 140 degrees for medium-rare.
• 5 remove meat from pan; cover with foil and let stand 15 minutes before slicing.
• 6 while meat is standing, place roasting pan over low heat on the stove.
• 7 add vinegar to the pan. cook, scraping up the browned bits from the bottom of the pan. stir in remaining 2 tablespoons of mustard and juices that have accumulated from standing roast.
• 8 if mixture seems thick, use water to thin to drizzling consistency.
• 9 toss together greens and remaining tarragon leaves. line a platter with greens mixture.
• 10 drizzle greens with 3/4 the pan juices. slice the meat; overlap the slices and now drizzle with the remaining pan juices.